RASPBERRY CHOCOLATE LAYER CAKE: A Delectable Delight!
A moist and rich Raspberry Chocolate Layer Cake, filled with luscious raspberry filling and topped with whipped cream and a raspberry glaze, perfect for any celebration.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Chocolate Cake:
- 1½ cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sugar
- ½ cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup milk
- ½ cup hot water
- Raspberry Filling:
- 1½ cups raspberries (fresh or frozen)
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water
- Cream Layer:
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
- Glaze + Topping:
- ½ cup raspberry jam
- 2 tbsp water
- Fresh raspberries
Instructions
- Preheat oven to 350°F (175°C). Line two 8-inch pans. Whisk flour, cocoa, baking powder, baking soda, salt, and sugar. Add oil, eggs, vanilla, and milk; mix smooth. Slowly stir in hot water — batter will be thin. Divide into pans and bake 25–30 minutes. Cool completely, then slice each cake into two layers.
- Simmer raspberries, sugar, and lemon juice until soft. Add cornstarch slurry; cook until thick and glossy. Cool fully.
- Beat cream, powdered sugar, and vanilla until stiff peaks form. Keep chilled.
- Place first cake layer on a plate. Spread raspberry filling, then whipped cream. Repeat with remaining layers, ending with whipped cream on top.
- Heat raspberry jam with water until pourable. Let cool slightly, then glaze the top. Decorate with fresh raspberries. Chill 1 hour for clean slicing.
Notes
- Slice cakes when fully cooled for clean layers.
- Strain raspberry filling if you prefer no seeds.
- Chill cake 1–2 hours for bakery-style firmness.
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 27g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg